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Peach blossom wine and brewing method thereof

The technology of peach blossom wine and peach blossom is applied in the field of peach blossom wine and its preparation, which can solve the problems of poor taste of wine, poor health, loss of nutritional value of peach blossom wine, etc. Effect

Inactive Publication Date: 2019-05-21
刘俊声
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in order to enhance the fragrance of peach blossoms, people use additives in the process of peach blossom wine. This kind of production method not only tastes bad, loses the nutritional value of peach blossom wine, but also is not good for the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The technical solution of the present invention is further described by examples below.

[0019] The peach blossom wine of the present invention is made from raw materials such as high-quality fresh peach blossoms, Angelica dahurica, Smilax smilax, rock sugar, southern rice-flavored white wine, and its raw material components and contents (parts by weight) are as follows:

[0020] 250 kg of high-quality fresh peach blossom, 40 kg of Angelica dahurica, 40 kg of Smilax smilax, 750 kg of southern rice-flavored liquor, and 40 kg of rock sugar. The content of each raw material can be slightly adjusted according to the actual situation of each batch.

[0021] The preparation method of peach blossom wine of the present invention is as follows:

[0022] (1) Select fresh and complete peach blossoms, wash the peach blossoms with salt water, soak them for about 4 to 5 hours, then dry them in the air, place them in a place away from direct sunlight and dry them in the breeze for a ...

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PUM

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Abstract

The invention discloses a peach blossom wine. The peach blossom wine is prepared from the following raw material components and content (parts by weight): 200-300 kg of fresh peach blossom, 20-60 kg of dahurian angelica root, 20-60 kg of Smilax glabra, 700-800 kg of pure rice wine, and 20-60 kg of rock sugar. The invention also provides a brewing method thereof. The color of the peach blossom wineof the invention is natural and nutritious, and can effectively regulate the secretion of the human body, promote blood circulation, and is beneficial to the health of the body.

Description

technical field [0001] The patent of the invention relates to a peach blossom wine and a preparation method thereof, belonging to the technical field of wine making. Background technique [0002] As people pay more attention to the role of plant nutrition and health care, many products using plants as raw materials have been launched one after another. Modern research shows that peach blossom is rich in kaempferol, carotene, various vitamins and trace minerals, and has the effect of benefiting water and promoting blood circulation; peach blossom contains various sugars, fruit acids, and various trace elements. The effect of liver nourishing blood. Angelica dahurica mainly cures rheumatism, promotes blood circulation and expels pus, promotes granulation and relieves pain. For headache, toothache, nasal sinusitis, intestinal wind and hemorrhoids, red and white vaginal discharge, carbuncle sores, skin itching. Angelica dahurica also has a beauty effect. Choose the large, pur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026A61K36/90A61P1/14A61P3/00A61P17/00
Inventor 刘俊声
Owner 刘俊声